The vegan lifestyle has spread from city to countryside, with an explosion of female vegan entrepreneurs. Girls On Grub was curious if it was more difficult to start and maintain a vegan business in the city or country. Do you really need a hipster town to make it? Or is Amish country able to sustain a vegan business? We checked in with two female vegan bakers to find out. Here is what they had to say about veganism and entrepreneurship...
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​Q: Why did you start a vegan cupcake business? And what has been the biggest challenge getting started?

A: I started this business because of my love for animals combined with my love for baking. Not only do I get to have fun and be creative, I get to educate people in the process! I want to show people that you don't have to make sacrifices to be vegan. That vegan food can taste just as good or better! My biggest challenge has definitely been scaling! Learning how to go from making half a dozen cupcakes, to making ten dozen at once!

Q: Why do you think people should eat more vegan? And what is your best vegan dish and cupcake?
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A. For the animals! Not to mention the health and environmental benefits! The suffering that farm animals endure is inhumane and unnecessary. There are so many vegan options on the market that are amazing! Even small changes that you make - things like adding vegan butter to your fridge rather than dairy, participating in meatless Monday, or eating a vegan cupcake for dessert instead of a regular cupcake, will add up and make a big difference! My favorite vegan dish to make is Sweet and Spicy Sriracha Tofu - it's just the right amount of spicy, and who doesn't love homemade Chinese food! I'd have to say my favorite cupcake is Double Chocolate! So sweet and decadent!

Q: How did you learn to bake vegan? Who was your greatest influence in technique?

A. Baking vegan is just like traditional baking! It's just learning how to substitute the vegan products in place of the eggs, milk, butter, etc. There are vegan replacements for everything, and you can't taste the difference! I love following Angela Liddon's blog, 'Oh She Glows' she has so many inspirational stories and recipes!

Q: Do you think it is easier or harder for women to make it as a vegan chef or baker?

A: I can't speak for everyone, but I think the most important thing is to have a strong support system and to continue moving forward no matter what challenges you may face in the industry!

Q: Where can people get your cupcakes? And what is the next big step for Peaceful Cupcakes?

A:  You can order my cupcakes through my website (www.peacefulcupcakes.com) or my Facebook page (www.facebook.com/peaceful cupcakes). You can also find them on the menu at Root - Lancaster's first and only vegan restaurant and bar! As far as the next big step for my business - I would love to own and operate a Peaceful Cupcakes food truck!

Q: As a female business owner, what challenges and obstacles do you face?

A: My biggest obstacle is simply the word 'vegan'. Unfortunately it is a bad word to a lot of people. To most, it means bland, flavorless food. It's also hard for people to open up to a new lifestyle. I hope to change their minds!

Q: Who has been your greatest influence on becoming vegan?

A: My inspiration to vegan was a visit to Farm Sanctuary in Watkins Glen, NY. (More specifically, Farm Sanctuary's co-founder, Gene Baur). I had been a vegetarian for over ten years, and I knew going vegan would be the next step. Farm Sanctuary rescues and rehabilitates abused and neglected farm animals from factory farms, etc. At the sanctuary, you learn the animal's stories and connect with them individually. Going vegan is one of the best decisions I have ever made, and I can only hope to inspire others to make even small changes to their diet and lifestyle.

Q: Do you think it is harder to start a vegan baked business in Lancaster County or in a big city?

A: Absolutely! There's a very small vegan community here, whereas larger cities like Philly or Baltimore have a larger vegan population and a lot more restaurants, etc with vegan options. Thankfully though, I do see the vegan community starting to grow in Lancaster!

Hoboken, New Jersey

​I named my little urban plot in the back of my Queens home DeVyne Crown Farm. DeVyne: I'm a diva gardener (stylish and polished with boots and rake , Crown: I live in Corona which means crown in Spanish! DeVyne Crown Farm is unique in that it serves as a resource for my various projects as a journalist, educator, foodie, and food justice advocate. I've used my crop to facilitate my cooking program "What's Cookin' in the World, Miss Desi?" What's Cookin'© is an arts-based international cooking program (using maps, language, music and dance) to address the bevy of health issues plaguing today’s youth, including childhood obesity. What’s Cookin’© explores culinary cultural landscapes and fosters in students new cultural experiences while “pushing” their palates, offering them options for healthy eating. DeVyne Crown is a simple and humble urban farm, but I've been able to use basic ingredients like oregano, basil, mint, dill, tomatoes, cucumbers, squash, onions and chili peppers to transport students through simple world cuisine.

Q: Do you prefer growing your own garden or participating an a CSA? Why? What are the benefits of each? 

A: I think there are definite benefits to both. A CSA supplements your regular grocery shopping; supporting community agriculture is vital for farmers; you're getting organic produce at a fare price; many take S.N.A.P; because you don't want produce to go to waste, it forces you do eat veggies EVERYDAY and you're often presented with odd and out-of-the-ordinary produce that you have to be creative with! I believe a couple of big challenges is that it does require a significant up-front payment to farmers to plan out their crops, which can be hard if you're on a restricted budget; and because distribution is usually just once a week at a particular time, it can be hard to make it there for pick up if you have an irregular school or work schedule. Growing your own food is hard work. It requires steady and regular dedication. Benefits are well worth the work, though. You're contributing to the sustainability of the environment, it's a spiritual, calming and cathartic experience and you get tomatoes!

Q: I understand you have taught as a Veggie Educator at Just Food. Tell us a little bit about Just Food and the community program. Also, what is the greatest lesson your students were taught?

A: Part of the food justice organization Just Food, the Local Produce Link program, provided education to food pantries and other emergency food programs. Fresh, nutritious, locally-grown food was made available to families and individuals paired with their non-perishable pantry items. I performed cooking demonstrations using the fresh produce distributed for the day at Center of Hope International food pantry in Long Island City. I offered families and children food education with innovative recipes and samples of delicious and fresh food from a supporting farm. I was able to convert "non-believers" and "veggie-resistant" children to TRY and EMBRACE fresh veggies!

Q: How do you think farming influences women and the way we cook?

A: I believe women are healers. Mother Earth provides every single thing we need -- in the food, flowers, nectar and weeds. It's all there and we've been using it for centuries, making meals, medicine and potions for beauty and healing. I sometimes feel like a beautiful witch stewin' up a brew when I cook. Cooking with what you grow is a blessing.

This week Boston Scarlette, founder of Girls On Grub, will create her very own mustard at Maille's new flagship location in the Flat Iron District of New York. Mustard Sommelier, Pierette Huttner will guide Scarlette and a small class in creating their very own mustard recipe. Make sure to check back and see how Scarlette decides to spice up one of the best condiments- Maille mustard!

 
​Clémence Danko of Choc O Pain won the Special Fan Prix and was excited to tell Girls On Grub of plans to open a third location in Jersey City, The Heights at 942 Summit Avenue. As we chewed on a fresh slice of bread from Choco O Pain, Girls On Grub was eager to get the scoop on the fans favorite. We learned Danko has more than bread skills, she remained humble and passionate. Danko was proud to place, but ​even more proud of her team…

“It’s not an easy task. And just to be fair, I am not a bread baker. I have a fantastic team of bakers who work with me. Because it’s a tough job, and I have two kids…but I went to school to do it and learned it. I know what kind of bread I want.” -Clémence Danko

Clearly the fans know what they want too, and that was Choc O Pain's traditional sourdough baguette. On a daily basis, Danko’s pastry creations and bread are found at both shops, Hoboken and Jersey City. But Girls On Grub got an insider tip- Danko plans to expand into the Heights in Jersey City! This is an up and coming hipster neighborhood that has started to collect boutique sized cafes with a cult following: so this is a smart play for Choc O Pain. Danko was inspired to start Choc O Pain because of what she felt was a lack of choices in Hoboken, and now is following suit in the Heights. The latter and love of bread is what inspired Danko to start the Choc O Pain empire.
 
Another bread empire, across the Hudson River is Amy Scherber of Amy’s Bakery. Scherber gave us a traditional handmade baguette, made with sourdough. According to Scherber, shaping the bread by hand keeps the flavor- and her baguette is definitely one with flavor so good, that it victoriously rivaled many of the boys at Baguette Battle. If you didn’t make it to the Baguette Battle at Sofitel New York, you can try Scherber’s breads at her recently opened The Pantry by Amy’s Bread. Located at 672 9Th Avenue (between 46th & 47th), traditional baguettes are served with local artisanal cheeses and jams from upstate New York. Scherber hopes to open another store that replicates this model soon, somewhere in the New York City. With all of Scherber's success, we had to ask for her take on women in the bread baking industry…

“There are not very many women bread bakers, so I feel really proud to have been chosen to come here today. And I love it. I feel really honored to be here. Women are great bakers. They are detailed oriented. They are very conscientious about fermentation, shaping and scoring. I think women make great bakers. It’s too bad more of them don’t go into the business.”-Amy Scherber

Having left successful careers in marketing and pharmaceuticals, respectively both Scherber and Danko are making a mark in bread baking fueled by passion and business savvy-proving we can do it! Girls On Grub hopes to see more women rise to the occasion and take the Grand title at next years Baguette Battle. 

Tonight, Sofitel New York brings the best of the bread and pastry industry together, in one room to compete for the title as the best baguette in French Morning's reader's poll competition- Baguette Battle New York 2016!  Among the finalist are female bakers Amy Scherber of Amy's Bread and Clémence Danko of Choc O Pain. Scherber and Clémence will compete against a cast of twelve male bakers including: James Beard nominated 2015 Outstanding Baker Zachary Golper of Bien Cuit and third generation French baker and  inventor of the Fermento Levain Machine, Eric Kayser of Maison Kayser. 

Amy's Bread is known for their homemade breads and has grown a nationwide following. But that's not all Amy is growing. Her success is found in three locations and creation of 190 jobs. Scherber has proven women are a formidable and necessary force in the culinary industry. Today she remains an active member of The Bread Bakers Guild of America, Women Chefs and Restaurateurs, Chef’s Collaborative, Bakers Dozen East, James Beard Foundation, and Slow Food. 

Newcomer Clémence Danko of Choc O' Pain has brought french baking to New Jersey with two locations and support of Le French Week New Jersey. Recently, Danko was honored with International Culinary Center's  Oustanding Alumni Award for Excellence in Bread Baking (April 2015). Danko's breads are sourdough based and an authentic representation of French baking. Based in Jersey, Girls On Grub visited and devoured the ham and cheese croissant- it was flaky, pillow-like bites of heaven. 

Check back with Girls On Grub to see if one of these two extraordinary female bakers take home the title of French Morning's Baguette Battle New York 2016, and coverage of the competition during our exclusive interview with both Amy Scherber and Clémence Danko!

NOTE:
​Event is open to the public. Tickets are $30 and include bread tasting, charcuterie (courtesy of D’Artagnan) and cheese (Savencia) buffet with jam (Bonne Maman) and wine. Purchase online at https://www.eventbrite.com/e/best-baguette-nyc-2016-tickets-20570641342.